When you think of grilling season, images of barbecue sauce and smoky, charred meats often come to mind.
But what if you could elevate your skewers with a burst of exotic flavor—fiery, fragrant, and unexpectedly sweet?
Enter Spicy Mango Glazed Chicken Skewers with Mitmita, a recipe that marries the tropical sweetness of ripe mango with the intense heat of Ethiopia’s legendary spice blend.
Inspired by RoboFood Mitmita Seasoning—crafted from bird’s eye chili peppers, cardamom, cloves, and warming spices—this dish brings an adventurous flavor twist to the backyard grill.
Perfect for weeknight dinners, weekend gatherings, or when you’re simply craving something bold and unforgettable, these skewers are a celebration of contrast: sweet meets heat, tender meets char, tradition meets innovation.
Why This Skewer Recipe Stands Out
While many grilled chicken skewers rely on standard marinades like teriyaki or lemon-herb, this version taps into the lesser-known but deeply flavorful world of Ethiopian cuisine.
Mitmita is traditionally used in raw beef dishes like kitfo, but its versatility deserves a spotlight beyond raw preparations.
By transforming it into a spicy caramel glaze and pairing it with mango, we’re creating a bold, complex sauce that clings beautifully to chicken.
The result?
A sticky, slightly smoky glaze with layers of heat, citrus, and warmth that deepen as the skewers grill.
The Magic of Mitmita Seasoning
Originating from Ethiopia, mitmita is a red pepper-based spice blend known for its intense heat and rich aroma.
Unlike typical chili powders, it’s layered with warming spices like cardamom, cloves, and sometimes cinnamon or coriander.
RoboFood’s version strikes the perfect balance: blistering heat paired with complexity that never overwhelms.
While traditionally served with raw or rare meats, mitmita’s floral and earthy notes make it a fantastic ingredient in marinades, dry rubs, or—just like here—in glazes that benefit from a fiery kick.
What makes RoboFood Mitmita ideal for this recipe?
It’s finely ground and consistent, which helps it dissolve smoothly into liquids.
No gritty texture, no uneven spice distribution—just pure, concentrated flavor.
And because it’s already seasoned with aromatic spices, there’s no need to add extra warmth like cumin or cinnamon.
It stands on its own as both a heat source and a flavor enhancer.
Choosing the Right Ingredients
The success of this recipe lies not just in the spice blend but in choosing high-quality, complementary ingredients.
Chicken: Thighs vs. Breast
While chicken breast might seem like the obvious choice, we highly recommend using boneless, skinless chicken thighs.
Their higher fat content means they stay juicy during grilling, even if you sear them to create that irresistible caramelization.
Breast meat can dry out when grilled over high heat, especially if glazed—something that’s common with sticky, sugary coatings that burn easily.
Thighs not only retain moisture but also absorb the spicy mango glaze more effectively, creating a deeper flavor profile.
Mango: Fresh vs. Frozen
For the glaze, use a ripe but firm mango.
Alphonso, Ataulfo, or Keitt varieties work especially well—they’re sweet, creamy, and have low fiber content.
Avoid overly soft mangos; they can make your glaze too watery.
If fresh mango isn’t available, frozen pureed mango (thawed and well-drained) can be substituted.
Just ensure there’s no added sugar or preservatives.
The Glaze: Caramelizing Sweet & Heat
The heart of this recipe is the spicy caramel glaze.
It’s a reduction of fresh mango puree, a bit of brown sugar (to enhance caramelization), apple cider vinegar (for tang), and, of course, RoboFood Mitmita Seasoning.
Cooking this blend down slowly transforms it into a thick, glossy sauce that clings to the chicken and chars just slightly on the grill, forming a beautiful crust of flavor.
The vinegar cuts through the sweetness, while the mitmita’s heat builds slowly with each bite—never harsh, always inviting.
Step-by-Step: Crafting the Skewers
Making these skewers is a breeze, and the entire process takes about 25–30 minutes—ideal for busy evenings.
- Prepare the chicken: Cut 1.5 pounds of boneless, skinless chicken thighs into 1.5-inch cubes. Toss them in a bowl with 1 tablespoon of olive oil, juice of half a lime, and a pinch of salt. This light marinade adds brightness and helps the glaze adhere better.
- Make the glaze: In a small saucepan, combine 1 cup pureed mango, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon grated ginger, and 1–2 teaspoons of RoboFood Mitmita seasoning (start with 1, add more if you like extreme heat). Bring to a simmer over medium heat, stirring frequently. Reduce the heat and let it simmer for 8–10 minutes until thickened and jam-like. Set aside to cool slightly.
- Skewer the chicken: Thread the chicken cubes onto metal or soaked wooden skewers, leaving a small gap between each piece for even cooking. Brush a light coat of the glaze over the skewers before grilling.
- Grill to perfection: Preheat your grill to medium-high (about 375–400°F). Grill the skewers for 3–4 minutes per side, turning carefully. During the last 2 minutes of cooking, brush generously with the remaining glaze. You want that sticky, caramelized crust—but watch closely to avoid burning.
- Rest and serve: Let the skewers rest for 3–4 minutes after grilling. This allows the juices to redistribute and prevents dryness. Serve with basmati rice, injera, or a simple cucumber-tomato salad for balance.
Pro Tips for Best Results
- Don’t skip the ginger: Fresh ginger brightens the glaze and complements both the mango and mitmita, adding a zesty warmth that echoes Ethiopian spice profiles.
- Control the heat: Mitmita is hot—very hot. Adjust the amount based on your tolerance. You can also mix it with a bit of honey or yogurt in a dipping sauce on the side for those who want milder flavor.
- Use a basting brush: Apply the glaze in thin layers during the last few minutes of grilling to maximize flavor without burning the sugars.
- Double the glaze: If you want extra sauce for drizzling or dipping, simply double the glaze recipe. Store leftovers in an airtight jar in the fridge for up to 1 week.
Serving Suggestions & Pairings
These skewers are vibrant enough to be the centerpiece of any meal.
For an authentic Ethiopian-inspired plate, serve with injera (Ethiopian flatbread), red lentil stew (misir wat), and a fresh collard greens dish (gomen).
For a lighter, Western twist, pair with coconut rice, grilled pineapple, or a mango-avocado salad.
A crisp green salad with lemon vinaigrette also works beautifully to offset the heat.
For drinks, consider a ginger-turmeric lemonade or a chilled hibiscus tea.
Both are traditionally consumed in East Africa and help cool the palate between bites.
A light lager or crisp white wine like Sauvignon Blanc also complements the dish’s brightness.
Why This Recipe Works for Any Occasion
These skewers strike the perfect balance between adventurous and approachable.
The mango glaze softens the intense heat of the mitmita just enough to make it palatable for most taste buds, while still offering depth for spice lovers.
They’re easy enough for a Tuesday night, yet impressive enough for guests.
Plus, they cook fast—under 15 minutes on the grill—making them ideal for hot summer days when you don’t want to heat up the kitchen.
And let’s not forget the visual appeal: golden-brown, slightly charred chicken glazed in a reddish-orange sauce, speckled with spices, skewered and ready to serve.
It’s food that looks as exciting as it tastes.
Customizations and Variations
- Vegetarian option: Use thick chunks of halloumi, tofu, or portobello mushrooms as a substitute. Grill and baste just like chicken.
- Low-sugar version: Omit the brown sugar and rely solely on mango’s natural sugars. Simmer longer to reduce and thicken.
- Make it ahead: Marinate the chicken and prepare the glaze up to one day in advance. Skewer just before grilling.
- Spice level control: Mix mitmita with paprika or smoked sweet pepper to tone down heat while keeping the color and aroma.
Each bite of these spicy mango glazed chicken skewers is a journey—sweetness first, then heat, then warmth.
The RoboFood Mitmita Seasoning doesn’t just bring fire; it brings soul.
Whether you’re exploring Ethiopian flavors for the first time or looking for a new twist on grilling classics, this recipe delivers boldness with balance.
Fire up the grill, grab your favorite mango, and let mitmita bring the heat—literally and figuratively.
